Craig Fear's Blog, page 5

Fermented Red Onions: A Beginner’s Guide

Fermented vegetables like sauerkraut, kimchi, and pickles, have gained popularity in recent years for their numerous health benefits and unique flavors. But almost any type of vegetable can be fermented. While popular ones often steal the spotlight, there is another fermented delicacy that deserves equal attention – fermented red onions. These tangy and slightly sweet […]

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Three Reasons You Should Stop Taking Probiotics

Probiotics are one of the two supplements I used to regularly use with clients. I’ve seen so many people benefit from taking probiotics and that includes myself. So then why did I stop taking probiotics in supplement form?  And why did I recommend to my clients that they stop taking probiotics as well? Well, there used […]

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5 Reasons Your Bone Broth Isn’t Gelatinous

If I had a dollar for every person who asked me why their bone broth isn’t gelatinous, I wouldn’t necessarily be rich but… I’d have a lot more dollars. Getting your bone broth to gel has become a benchmark among foodies on the internet that you’re making bone broth correctly. Hogwash! If your bone broth […]

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When Bone Broth Is Bad For You: One Potential Side Effect

With the explosion of the bone broth craze in recent years, millions of people have learned about their health benefits. From easing gut inflammation to supporting immune health (our grandmothers knew best when they gave us chicken soup) and joint health, the benefits are numerous. As I often say, just try it and see for yourself. […]

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How and Why to Make Pork Broth

Pork broth, also called pork stock, is a common bone broth in many parts of the world. For example, in many countries throughout Asia, pork broth is used as a base in countless varieties of noodle soups, congees, curries, and stews. But here in America, you don’t see it as often. In fact, as far […]

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Portuguese New England Clam Boil Recipe

You’ve probably heard of a New England clambake, New England’s great communal summertime feast of fresh shellfish, corn on the cob, potatoes, and onions. Though lesser known, a New England clam boil is almost identical to a clambake. However, a Portuguese New England clam boil puts a little twist on things, and, in my opinion, […]

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The Best Soup Cookbooks for People Who LOVE Soup

It’s funny how your life changes. I never owned any soup cookbooks until the past 10 years or so. Now I have a growing collection that is getting out of control. I want ALL THE SOUP COOKBOOKS! Truth be told, they’re not all great and many will probably be part of a future tag sale. […]

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Dry Scallops: Why You Should Always Buy Them

Shopping for seafood can be not just confusing but downright misleading. It’s hard to know what’s good quality and/or sustainable and what’s not. Take sea scallops, for example. All sea scallops sold in stores are either dry scallops or wet scallops. At seafood display counters, they’re often not labeled. But there’s a big difference between […]

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How to Make Meat Stock (with Chicken or Beef)

Meat stock is one of the most useful and versatile foods you can learn to make in your own kitchen. In this post, which includes a video, and two printable recipes, I will show you how to make a chicken stock and a beef stock. These are the two most popular meat stocks as different […]

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Lohikeitto: Finnish Salmon Soup

Lohikeitto, a Finnish salmon soup, is certainly not one of the more widely known seafood soup recipes. But it has many similarities to the more popular fish chowder. It’s creamy, it’s really simple to make, and many of the ingredients are the same. I’ve been wanting to make it for many years but hesitated because […]

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